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"I couldn`t put it down from start to finish...Some of these stories are fascinating, some sad and some just downright funny. I thoroughly recommended it anyone whether interested in Human Resources or not!"

 

"A really funny and interesting read .... great insight into the wierd and wonderful world of HR ..."

 

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If you want an HR text book this book is probably not for you. If you want a unique insight into some of the weird and wonderful true stories that happened during a twenty year career in Human Resources it is.

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Catering Supervisor job description

Job Summary-Catering Supervisor job description

To provide direction, support and leadership in the coordination of catering picking and packing services, supervise the dining room and the staff and ensure that food hygiene legislation and  policies and procedures are adhered to.  

 

Main responsibilities-Catering Supervisor job description

Knowledge, Skills and Abilities-Catering Supervisor job description

 

6.Through liaison with management ensure that all services are fully staffed including provision for holiday cover, where necessary within agreed labour budget.

 

7.Measure performance of staff under your supervision against their job description and agree with manager any remedial action required.

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8.To take overall responsibility for the catering department out of hours including the staff dining room ensuring appropriate levels of staffing are present and being responsible for cash handling procedures in the absence of the dining room supervisor.

 

 

Food Safety/Hygiene

 

1.Adhere to cleaning schedules and ensure the correct use of all cleaning materials and protective clothing provided.  Ensure good standards of hygiene are observed and maintained at all times in accordance with the Food Hygiene Codes of Practice.  All instances of contamination and/or pest infestation to be appropriately reported.  All Health and Safety policies are to be adhered to at all times.

 

2.Monitor effective use of the Food Safety Management System.

 

3.Through use of a detailed cleaning schedule ensure that all areas and equipment are kept in a hygienic and safe condition.

 

4.Record all accidents and report any hygiene, health and safety hazards to ensure safety of staff and customers.

 

Customer Care

 

1.Maintain a professional image by being polite, helpful and courteous at all times.

 

2.Ensure that regular audits are undertaken to check the quality of service provision and customer satisfaction in the areas for which you are responsible.  

 

3.Respond to customer complaints through prompt investigation ensuring positive feedback is provided to customers.  Keep detailed records of corrective actions taken to ensure complaints do not reoccur.

 

 

Experience

 

Must have relevant experience of people management skills and customer care skills.

Experience of working in a busy catering environment

Experience of staff management skills including staff training and producing rotas

Experience of cash handling procedures

 

Skills

 

Includes; Analytical & judgemental Skills, Communication & Relationship Skills, Physical Skills,

Ability to instruct/train staff, both verbally and written

Ability to complete appropriate documentation as required

 

Ability to keep calm under pressure and have the ability to work as part of a team

Must be able to work using own initiative, be methodical and organised in their approach to work

Computer literate

Organisational skills

 

Knowledge

 

Includes; Knowledge &Training

Knowledge/experience of a HACCP principles

Must attend and participate in various mandatory training courses

Understanding of Information Governance and Confidentiality

Knowledge of budget requirements

Good communication skills

Knowledge of  COSHH principles

Knowledge of Health and Safety procedures

Must have a good standard of numeracy & literacy

 

 

1.Ensure that the food service is prompt and efficient and to the  standard regarding appearance, temperature and menu content.

 

2.Ensure that accurate and consistent completion of planning and production control records information is available for future production, wastage control and identification of patient costs.

 

3.All stock to be date stamped and rotated correctly, ensure waste is monitored and recorded and that excessive waste is investigated and reported to management.  

 

4.Ensure that security of property by compliance with related policies on stock control.  Report any losses of theft to management.  Take adequate precautions for property and commodities to minimise the risk of loss or theft.

 

5.Supervise catering assistants ensuring that the required standard of food served corresponds with patient meal choice.

 

Free job description Catering Supervisor